Abstract:Objective To identify and screen lactic acid bacteria (LAB) strains with antagonistic activity against Helicobacter pylori, addressing the increasing antibiotic resistance and declining H. pylori eradication rates.Methods LAB strains with anti-H. pylori activity were screened in vitro. The safety and probiotic properties of the selected strain were investigated, and its efficacy in alleviating H. pylori infection was validated via anti-inflammatory assays using gastric adenocarcinoma cell lines.Results The selected strain exhibited a clear inhibition zone against H. pylori with a diameter of 15.44 mm and a co-aggregation rate of 32.84%. Genomic annotation and antimicrobial susceptibility testing indicated a high safety profile. Cell inflammation assays demonstrated that the strain could reduce IL-8 secretion induced by the model by up to 78.18%.Conclusion The selected LAB strain effectively inhibits H. pylori growth and alleviates gastric inflammation, combining multiple probiotic characteristics with low pathogenic risk, providing a new probiotic candidate for combating H. pylori-associated gastrointestinal diseases.

Abstract:Objective To investigate the effects of adding beer and calcium lactate solution to the fermentation broth on the quality and volatile flavor substances of secondary fermented mustard greens.Methods Based on the inoculation of lactic acid bacteria into desalted mustard greens, cellar beer and pasteurized beer are added, respectively with calcium lactate solutions of different concentrations. Then, sensory evaluation is conducted on the secondary fermented mustard greens. Additionally, the pH, total acid, nitrite, reducing sugar content, and texture characteristics are determined during the fermentation process. The volatile flavor components of mustard greens are comparatively analyzed by solid-phase microextraction-gas chromatography-mass spectrometry (SPME-GC-MS).Results The addition of beer can improve the flavor of secondary fermented mustard greens. A total of 144 volatile flavor components are detected, mainly alcohols, esters, and acids. Among them, the alcohols and esters of higher content are those with mild aromas, such as floral, fruity, and fatty. The addition of calcium lactate solution can significantly increase the crispness and hardness of secondary fermented mustard greens.Conclusion Adding beer and calcium lactate solution to secondary fermented mustard greens can not only enhance the volatile flavor substances of fermented mustard greens, but also effectively improve their crispness and hardness.

Abstract:Objective To investigate the effects of thermal treatments (dry heat, microwave, and high-temperature high-pressure steam) and high-pressure defatting processes (supercritical CO₂ extraction and ultrasound-assisted subcritical n-butane extraction) on the quality of rice bran, aiming to improve its stability and potential for high-value utilization.Methods Rice bran was pretreated by dry heat, microwave, and high-temperature high-pressure steam, combined with two high-pressure defatting techniques. The effects on lipase activity, storage stability, and physicochemical properties of rice bran were systematically analyzed.Results High-temperature high-pressure steam treatment (121 ℃, 20 min) significantly reduced lipase activity to 19.87 mg/g and effectively inhibited the accumulation of free fatty acids during 30 days of storage, demonstrating superior stabilization compared to dry heat and microwave treatments. Supercritical CO₂ extraction achieved an oil yield of 97.73%, outperforming ultrasound-assisted subcritical n-butane extraction, and significantly improved the water-holding capacity (3.08 g/g), swelling capacity (5.82 g/g), and water solubility index of rice bran.Conclusion The combination of high-temperature high-pressure steam treatment and supercritical CO₂ extraction markedly enhanced the storage stability and functional properties of rice bran.

Abstract:Objective To address the volatile and water-insoluble nature of menthol.Methods Various concentrations of gellan gum (ranging from 0% to 1% w/w) and whey protein isolate were adopted to formulate oil-in-water emulsions encapsulating menthol. The effects of gellan gum concentration on the emulsions’ microstructure, particle size, zeta potential, menthol encapsulation efficiency, and interfacial rheological properties were examined. The enhancement effects of incorporating gellan gum on the pH stability, centrifugal stability, and storage stability of the menthol-loaded oil-in-water emulsions were elaborated.Results Gellan gum was adsorbed onto the emulsion droplet surfaces, forming a three-dimensional network within the aqueous phase and resulting in an increase in emulsion particle size and an improved menthol encapsulation efficiency. Furthermore, gellan gum led to an elevation in emulsion viscosity and a reduction in interfacial tension, demonstrating a dose-dependent relationship. Stability analysis indicated that the emulsion formulated with 0.75% w/w gellan gum exhibited superior stability, the lowest centrifugal instability index (approaching zero), and the highest menthol retention rate during storage [(92.8±0.34)%].Conclusion Gellan gum can effectively enhance the stability of the menthol-loaded oil-in-water emulsions.

Abstract:Objective To construct a recombinant strain expressing the antimicrobial peptide Plectasin, optimize the high-density fermentation conditions of the recombinant strain, and evaluate the antibacterial activity of the purified recombinant peptide produced under optimized conditions.Methods To improve soluble expression of the target protein, the plectasin gene was synthesized and optimized based on codon preference of the prokaryotic expression system with signal peptide deletion. The optimized gene was cloned into the pET32a(+) expression vector to construct the recombinant plasmid pET32a-plectasin, which was transformed into Escherichia coli BL21(DE3)/pLysS competent cells. Single-factor and orthogonal experiments were designed to optimize the parameters of 20 L high-density fermentation for the recombinant strain. The recombinant Plectasin produced under optimized conditions was purified and its antibacterial activity was analyzed.Results The E. coli BL21(DE3)/pLysS/pET32a-plectasin expression strain was successfully constructed. The optimized 20 L high-density fermentation conditions were induction temperature of 30 ℃, inoculum size of 2%, and fermentation duration of 15 h. After purification, the recombinant protein concentration reached (0.62±0.02) g/L. The minimum inhibitory concentration (MIC) of the expressed product against Staphylococcus aureus ATCC 25923 was 32 μg/mL.Conclusion Optimization of prokaryotic high-density fermentation conditions improved the soluble expression yield of recombinant Plectasin, and the fermentation product exhibited antibacterial activity against S. aureus.

Abstract:Objective To investigate the effects of pullulanase treatment on the structure and functionality of waxy corn starch, providing theoretical guidance for regulating starch debranching modification.Methods The effects of pullulanase treatment on the structure and functional properties of waxy corn starch are systematically studied using scanning electron microscopy, X-ray diffraction, relative molecular weight and distribution, apparent amylose content, and digestibility tests.Results Compared with untreated starch, after pullulanase treatment, starch solutions of different mass fraction rearrange to form a relatively ordered aggregated structure containing B-type crystallinity, with the relative crystallinity increasing from 2.70% to 22.67%. The resistant starch content increases from 12.41% to 39.25%.Conclusion Pullulanase treatment significantly affects the structure and functional properties of waxy corn starch. After pullulanase treatment, starch in high mass fraction solutions is more likely to aggregate and rearrange into ordered aggregates during the enzymatic process compared to starch in low mass fraction solutions. This delays the catalytic effect of pullulanase on starch, resulting in high molecular weight starch in high mass fraction solutions.

Abstract:Objective To establish an inductively coupled plasma-mass spectrometry (ICP-MS) method for determining 22 mineral elements in Artemisia capillaris, to study their content and distribution, and to analyze their edible safety.Methods The content levels of 22 elements, including B, Na, Mg, Al, K, Ca, Ti, V, Cr, Mn, Fe, Co, Ni, Cu, Zn, As, Sr, Mo, Cd, Ba, Pb, and Hg, in A. capillaris samples collected from 18 regions in Henan Province were determined by ICP-MS. Principal component analysis (PCA) and cluster analysis were performed using SPSS to analyze characteristic elements and geographic clustering.Results The correlation coefficients of the linear regression equations for all 22 elements were above 0.999 0. Limits of detection (LOD) ranged from 0.005 to 3.729 μg/L. Recovery rates ranged from 96.4% to 105.2%, and relative standard deviations (RSDs) were between 1.17% and 2.35%. A. capillaris contained abundant mineral elements, with the highest levels of K (8 160.81 mg/kg), Mg (751.24 mg/kg), and Ca (499.69 mg/kg). The content of Pb, As, Hg, Cd, and Cr complied with the requirements of the Pharmacopoeia of the People's Republic of China. The levels of As and Hg were far below the heavy metal limits for fresh leafy vegetables specified in GB 2762—2022 National Food Safety Standard: Limits of Contaminants in Foods. Pb and Cd slightly exceeded the limits, while Cr exceeded the limits more significantly. PCA results showed that the first four principal components accounted for 84.41% of the variance. Cluster analysis grouped the 18 regions into three categories.Conclusion Mineral element content in A. capillaris exhibits obvious regional differences. V, Fe, Co, Mg, Al, Ti, Ni, B, Mo, Ca, and Zn were identified as characteristic elements. When used medicinally, A. capillaris is relatively safe. However, consumption as a leafy vegetable poses certain safety risks.

Abstract:Objective To establish a new Sin-QuEChERS nano-triple quadrupole liquid chromatography-mass spectrometry (UPLC-MS/MS) method for detecting emamectin benzoate residues in rice.Methods After extraction with 0.1% formic acid-acetonitrile, the sample is purified with N-primary secondary amine (PSA) and multi-walled carbon nanotube (MWCNTs) fillers. The mobile phase is a gradient elution of 0.1% formic acid water and acetonitrile. Separation is performed using a C₁₈ chromatographic column, and the detection is carried out using a triple quadrupole liquid chromatography-tandem mass spectrometry system.Results The quantification limit of emamectin benzoate is 0.001 5 mg/kg, and the detection limit of the method is 0.000 5 mg/kg. A good linear relationship is observed for emamectin benzoate in the concentration range of 1~100 ng/mL, with a correlation coefficient greater than 0.999 5. At 2, 10, and 50 μg/kg spiking levels, the average recovery rate of emamectin benzoate is 86.9%~110.2%, with a relative standard deviation of 0.98%~7.21%.Conclusion This method is efficient, simple, stable, and highly sensitive, making it suitable for detecting emamectin benzoate in rice.

Abstract:China has achieved notable progress in criminal governance of toxic and harmful food production and sales, yet the country still faces multiple challenges, including ambiguous definitions of "toxic and harmful non-food ingredients", unclear delineation of responsible entities, and low differentiation between similar offenses. To address these issues, it was suggested that China should optimize and reconstruct its criminal governance framework for toxic and harmful food product production and sales through three dimensions: clarifying identification criteria for "toxic and harmful non-food ingredients", establishing criminal liabilities for responsible entities, and defining key distinguishing elements between similar offenses.

Abstract:Objective To address the technical challenges of automating the pretreatment of diverse samples in pesticide residue detection in food.Methods A visual feedback-based robotic control module was designed to control the robotic arm for grasping target objects and to guide the movement of the mobile chassis. Hardware components were designed for each pretreatment task node based on specific requirements, thereby constructing an automated workstation. A programmable logic controller (PLC) was adopted as the main controller to coordinate the operations of each workstation. In accordance with the needs of diverse sample pretreatment, a pretreatment process management module was developed to enable the configuration of pretreatment schemes and real-time process monitoring.Results A pretreatment system for pesticide residue detection in food based on collaborative robots was developed.Conclusion The system is capable of completing pretreatment tasks with a high success rate according to predefined schemes, and the recovery and precision of test results meet the requirements of GB 5009.295—2023.

Abstract:Objective To improve the efficiency and accuracy of walnut kernel sorting in existing food production lines.Methods Based on the intelligent production line for walnut kernel sorting, an improved EfficientDet model is proposed for the intelligent sorting of walnut kernels in food production lines. A convolutional attention mechanism module is introduced into the backbone network to strength the ability of the model to focus on food regions. The bidirectional feature pyramid network is improved to enhance the detection ability of the model for different scales of food. The original activation function is optimized through Dynamic ReLU activation function to enhance the detection performance of the model for food, and the optimized model is deployed in food production for experimental verification.Results The experimental method achieves precise recognition and efficient classification of normal, broken shells, black spots, and dried walnut kernels in the walnut kernel sorting task. This method achieves the detection of a single image within 18 ms, with the average accuracy of 97.92% and a false detection rate reduced to 1.0%. This can effectively improve the automation level of the food production line.Conclusion This intelligent sorting method effectively solves the problems of low efficiency and poor accuracy of conventional sorting methods, and has good application prospects and promotion value in food production line automation.

Abstract:Objective To balance the impact and energy consumption of SCARA high-speed parallel robots during food sorting, trajectory optimization methods are used to improve their comprehensive performance and meet the practical needs of smooth and low-energy-consumption food sorting.Methods Based on the analysis of the entire food sorting system, a trajectory optimization method for food sorting is proposed, combining an improved non-uniform quintic B-spline interpolation with multi-objective SCARA high-speed parallel robots. By introducing virtual path points into the starting and ending paths, a non-uniform quintic B-spline interpolation is used to construct the food sorting trajectory of SCARA high-speed parallel robots. The multi-objective trajectory optimization model is based on the simultaneous minimization of operational impact and energy consumption. The model is solved by a multi-objective particle swarm algorithm integrating external archives, global optimal particles, and inertia weight to achieve the trajectory optimization of SCARA high-speed parallel robots. The operational impact and energy consumption of the proposed method are analyzed through experiments.Results The proposed method effectively achieves comprehensive optimization of operational impact and energy consumption in the food sorting of SCARA high-speed parallel robots, and significantly improves trajectory smoothness and algorithm solving performance. Compared with the pre-optimization method, the operational impact and energy consumption are reduced by more than 50%, and the error at different sorting speeds does not exceed 1 mm.Conclusion The combination of the improved non-uniform quintic B-spline and multi-objective trajectory optimization achieves the comprehensive optimization of operational impact and energy consumption for robots in food sorting.

Abstract:Objective To obtain the best preservation technology of fresh-cut potatoes.Methods 'Dutch 15' potatoes were taken as the research object. The quality of fresh-cut potatoes under vacuum packaging (VP) and atmospheric PET packaging is evaluated after 72 hours of storage at 4 and 20 ℃. Parameters such as mass loss rate and hardness and changes in appearance and color are measured. The effects of immersion treatments with different concentrations of ascorbic acid (AsA) on the preservation of fresh-cut potatoes are investigated. Finally, the synergistic preservation effect of VP and 0.5 g/100 mL AsA on fresh-cut potatoes is evaluated.Results The combination of VP and 4 ℃ storage better maintains the hardness of fresh-cut potatoes, slows down the decline in brightness and total color difference, and reduces the mass loss rate during storage. The 0.5 g/100 mL AsA treatment significantly delays the browning of fresh-cut potatoes. When VP is combined with 0.5 g/100 mL AsA treatment under 4 ℃ storage conditions, fresh-cut potatoes exhibit the lowest mass loss rate and the best color retention.Conclusion The best preservation conditions for fresh-cut potatoes are 0.5 g/100 mL AsA treatment plus VP and subsequent storage at 4 ℃.

Abstract:Objective To improve the accuracy of apple defect identification and classification.Methods An apple defect identification method based on improved YOLOv7-tiny is proposed. Firstly, a multi-angle image acquisition system is designed to sample and enhance the surface of the apple. Then, the YOLOv7-tiny network is used to extract the features of the apple. The extracted features are dimensionally reduced and compressed with the improved fuzzy C-means clustering (IFCM) algorithm. Finally, the improved coati optimization algorithm (ICOA) is adopted to automatically optimize the hyperparameters of the YOLOv7 model. The proposed method is compared with other methods, such as ResNet+FPN, YOLOv5s, and PP-YOLOE, in terms of apple defect identification and classification performance under different resolutions and batch sizes.Results When the sample resolution is 224 pixels×224 pixels, the proposed method achieves the detection accuracy of 98.6% and the recall rate of 97.9% and takes only about 50 ms to detect a single image on average, outperforming the other methods.Conclusion This system has high precision and real-time performance and can effectively improve the classification efficiency and quality of apples, which is of great engineering significance for the automatic sorting of fruits.

Abstract:Objective To improve the detection accuracy and efficiency of non-destructive testing methods for tomatoes in food production.Methods Based on an automatic tomato sorting system, a comprehensive quality detection method for tomatoes was proposed, integrating machine vision, a multi-scale residual attention U-Net model, an improved whale optimization algorithm (IWOA), and a least squares support vector machine (LSSVM). Tomato image information was collected using machine vision. Tomato images were segmented using the multi-scale residual attention U-Net model to measure fruit diameter parameters. The parameters of the LSSVM model were optimized using an IWOA with chaotic mapping and an adaptive convergence factor to detect tomato firmness and lycopene content. Verification experiments were conducted.Results The proposed method achieved accurate, rapid, and non-destructive detection of comprehensive tomato quality. For fruit diameter, firmness, and lycopene content detection, the results showed a coefficient of determination (R²)>0.960 0, root mean square error (RMSE)<0.012 5, and average detection time <0.032 s.Conclusion Combining machine vision, deep learning, and intelligent algorithms can achieve accurate, rapid, and non-destructive detection of comprehensive tomato quality.

Abstract:Objective To investigate the effects of composite probiotic tablet candy containing Lacticaseibacillus rhamnosus CCFM1070 and Ligilactobacillus salivarius CCFM1215 on Streptococcus mutans levels and the microbial community structure in children with early childhood caries (ECC).Methods Forty-three ECC patients are randomly assigned to either a probiotic group (n=21) or a placebo group (n=22). Following standard dental treatment, a 4-week intervention is administered. Quantitative PCR (qPCR) and 16S rRNA sequencing are used to systematically analyze microbial dynamics in saliva and dental plaque at baseline (Day 0) and post-intervention (Day 28).Results Following the intervention, the levels of S. mutans in saliva and dental plaque of the probiotic group significantly decrease from 0.78 and 0.97 lg (DNA copies/ng) to 0.71 lg (DNA copies/ng) (P<0.01) and 0.90 lg (DNA copies/ng) (P<0.05), with a greater reduction than the placebo group. Probiotic intervention significantly decreases the relative abundance of cariogenic genera like Streptococcus and increases that of commensal genera like Fusobacterium. This effectively improves the oral microbial structure and microbial richness in ECC patients, promoting oral health.Conclusion The findings demonstrate that composite probiotic tablet candy can ameliorate caries progression by inhibiting cariogenic pathogens and enriching oral commensals to remodel oral microbial homeostasis.

Abstract:Objective To analyze the effects of Procambarus clarkii shell bioactive peptides (PCSBP) on the growth performance, muscle antioxidant capacity, and circadian rhythm related gene expression of Pelodiscus sinensis.Methods In this experiment, different concentrations (0.05%, 0.10%, 0.20%, and 0.50%) of PCSBP are added to the diets of P. sinensis for 70 days. The growth performance, muscle antioxidant capacity, and expression levels of circadian rhythm related genes are measured to preliminarily explore the regulatory effect of PCSBP on the muscle antioxidant capacity and circadian rhythm of P. sinensis.Results With the increase of PCSBP concentration in diets, the final body weight, weight gain rate, and specific growth rate of P. sinensis show a significant upward trend, and the feed conversion rate decreases. The activities of total superoxide dismutase (T-SOD), catalase (CAT), and glutathione peroxidase (GSH-PX) in the muscle of P. sinensis show a significant increase trend with the increase of PCSBP concentration. Meanwhile, PCSBP significantly up-regulates the expression of nrf2 and keap1, key signaling molecules for antioxidant capacity and activates the expression of antioxidant enzyme genes sod1, sod2, cat, gpx1, gpx2, gpx4, gstk1, and gstz1. In addition, PCSBP significantly regulates the expression of circadian rhythm core genes bmal1, clock, nr1d2, per1, per2, cry1, cry2, and npas2. There is a significant correlation between the antioxidant signaling pathway of nrf2-keap1 mediated by PCSBP and the expression of core genes of circadian rhythm. It is significantly positively correlated with the expression of bmal1, clock, per2, cry1, cry2, and aanat, while significantly negatively correlated with the expression of npas2, rora, and rorc.Conclusion PCSBP has a regulatory effect on the antioxidant capacity and circadian rhythm of P. sinensis, effectively enhancing the body’s oxidative stress resistance.

Abstract:Objective To study the anti-aging effects of kelp (Laminaria japonica) polysaccharides.Methods Polysaccharide is obtained from kelp by acid-assisted extraction methods. Based on the aging model of Caenorhabditis elegans, the animal's lipofuscin, reactive oxygen species (ROS), antioxidant capacity, and aging-related gene expression are analyzed to evaluate the effects of kelp polysaccharides on their life span, motility, and stress resistance.Results Compared with the control group, acid-extracted kelp polysaccharides (AKP) with different mass concentrations improve the life span, mobility, and stress resistance of C. elegans. Specifically, AKP significantly reduces the lipofuscin content and ROS levels, while increasing the activities of catalase and superoxide dismutase. In addition, kelp polysaccharides extend the life span of C. elegans by activating the expression of skn-1, daf-2, age-1, akt-1, and daf-16 mRNA, while up-regulating the expression of downstream factor mRNAs.Conclusion AKP can extend life span by increasing antioxidant capacity and regulating the insulin/insulin-like growth factor signaling pathway (IIS) of C. elegans.

Abstract:Objective To explore the mechanism by which procyanidin B₂ (PB2) intervenes in inflammation and insulin resistance (IR) through multi-target modulation.Methods The potential of PB2 in diabetes prevention was evaluated via in vitro antioxidant assays, and molecular biology techniques were used to reveal the regulatory effect of PB2 on the NF-κB inflammatory signaling pathway during the progression of IR.Results PB2 significantly reduced reactive oxygen species (ROS) levels in HepG2 cells by scavenging free radicals and inhibited the expression of inflammatory factors IL-6, IL-1β, and TNF-α. By suppressing the JNK/NF-κB signaling cascade, PB2 blocked excessive ROS production, thereby restoring intracellular redox homeostasis and ultimately improving insulin resistance.Conclusion PB2 can regulate glucose metabolism and antagonize inflammatory responses by modulating redox balance and inflammatory signaling pathways.

Abstract:Objective To investigate the effects of different processes on the functional activity of polyphenols in acorn powder.Methods Three different types of acorns, namely acorns, Cyclobalanopsis, and Castanopsis sclerophylla, are used as raw materials to prepare acorn powder by water leaching and enzymatic hydrolysis methods. Polyphenols are extracted from acorns and acorn powder. Then, polyphenol extracts from acorn powder treated by different processes and from acorns are compared according to the aspects below: free radical scavenging activity, lipoxygenase (LOX) and cyclooxygenase-2 (COX-2) inhibition, as well as anti-intestinal inflammation activities.Results With relatively high free radical scavenging activity, the polyphenol extracts from acorn powder exhibit ideal inhibition activities against LOX, COX-2, and Drosophila enteritis. The polyphenol extracts from acorn powder prepared by enzymatic hydrolysis are better in anti-enteritis effect. Especially, the polyphenol extracts from C. sclerophylla by enzymatic hydrolysis exhibit the highest inhibition activities against LOX, COX-2, and Drosophila enteritis, which are (95.54±0.31)%, (80.62±1.49)%, and (74.36±11.70)%, respectively.Conclusion The antioxidant and anti-enteritis effects of the polyphenol extracts from the acorn powder by enzymatic hydrolysis are stronger than those from the acorn powder by water leaching.

Abstract:Objective To optimize the key process conditions for vine tea and confirm the flavor characteristics of its finished products.Methods The effect of de-enzyming time and power, as well as fermentation time and temperature on the quality of vine tea is analyzed through single-factor experiments and response surface experiments, with the flavonoid content and sensory score as evaluation indicators. The volatile aroma components in samples prepared by the optimized process are detected by the headspace solid-phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS).Results The optimal process conditions for microwave de-enzyming are a de-enzyming time of 16 minutes, a power of 490 W, a fermentation time of 7.8 hours, and a temperature of 40 ℃. In the finished products, 53 volatile components are identified, including 19 alkanes, 13 alkenes, 3 alcohols, 6 aldehydes, 1 ketone, 5 esters, 1 phenol, and 5 ring compounds (naphthalene, furan, and benzene). Among them, alkanes (33.40%), alkenes (30.27%), aldehydes (11.24%), and esters (10.57%) are relatively high in content.Conclusion With the optimized process conditions, the flavonoid decomposition can be reduced in the vine tea, while the quality can be ensured.

Abstract:Objective To enhance the biosynthesis efficiency of gamma-aminobutyric acid (GABA) via submerged fermentation by Lactiplantibacillus plantarum.Methods With the activity of whole-cell glutamate decarboxylase (GAD) as an evaluation indicator, the GAD production conditions are optimized through systematic investigation of both fermentation conditions and culture media, and the fermentation process for GABA production is subsequently established based on these optimized conditions.Results The optimal fermentation conditions for GAD production by Lpb. plantarum Y-2 are static culture at 30 ℃ for 48 h in a modified MRS (MMRS) medium containing 10 g/L peptone,10 g/L beef extract, 5 g/L yeast extract, 10 g/L sucrose, 1.0 g/L Tween 80, 4.8 g/L CH₃COONa, 0.03 g/L MnSO₄, and 8 g/L L-monosodium glutamate at pH 6.5. Under these conditions, the activity of whole-cell GAD in per liter of fermentation broth is (83.42±4.37) U, which increases by (88.48±9.87)% compared with that in the MRS medium. The yield of GABA synthesized via fermentation in the MMRS medium reaches (2.27±0.12) g/L, representing a (118.27±11.09)% increase compared with that of fermentation in the MRS medium.Conclusion Optimizing the production conditions of GAD to enhance the GABA fermentation process serves as an effective strategy to boost the GABA yield.

Abstract:Objective To prepare Tartary buckwheat tangerine peel vinegar from the Tartary buckwheat fumigation obtained by traditional process, and to optimize the vinegar leaching process.Methods With the total acid, flavonoid, and polyphenol content as indices, the optimal vinegar leaching process is determined by three single-factor experiments (vinegar to liquid ratio, vinegar leaching temperature, and soaking time) and the response surface optimization experiments. Then, the antioxidant activity of the vinegar is analyzed.Results The optimal leaching process of Tartary buckwheat tangerine peel vinegar is as follows: solid-liquid ratio 1:1.5 (g/mL), and soaking for 4 hours at 80 ℃. Under these conditions, the total acid, flavonoid, and polyphenol content of Tartary buckwheat peel vinegar are 3.72 g/100 mL, 706.4 mg/100 g, and 741.5 mg/100 g, respectively. The antioxidant capacity of 1.2 mL vinegar is comparable to 0.2% V_C.Conclusion The Tartary Buckwheat tangerine peel vinegar prepared under the optimal vinegar leaching process can maximize the total acid and flavonoid content, while exhibiting ideal antioxidant activity.

Abstract:Objective To optimize the preparation process of rice bean polypeptide by the response surface method and analyze its in vitro hypoglycemic activity.Methods The optimal enzyme is screened from the three proteases, and the best enzymatic hydrolysis process conditions are optimized by single factor and response surface experiments. Then, the enzymatically hydrolyzed polypeptide solution is subject to ultrafiltration separation, and the hypoglycemic activities of different components are compared.Results The optimal preparation process conditions for rice bean polypeptide are: basic protease addition amount of 3 860 U/g, substrate concentration of 2.0%, pH of 8.0, enzymatic hydrolysis time of 3 hours, and enzymatic hydrolysis temperature of 60 ℃, resulting in the polypeptide content of 135 mg/g. After ultrafiltration separation of the enzymatically hydrolyzed polypeptide solution, the in vitro hypoglycemic activity is the highest in the F1 (relative molecular weight <3 000) component, with the α-glucosylase inhibition rate of 79.1% and the α-amylase inhibition rate of 81.0% at a mass concentration of 10 mg/mL.Conclusion The rice bean polypeptide prepared by enzymatic hydrolysis with alkaline protease shows a significant in vitro hypoglycemic effect.

Abstract:Objective To study the extraction process and in vitro activity of polysaccharide from Musella lasiocarpa.Methods Ultrasonic-assisted ionic liquid extraction is adopted. With the extraction rate of polysaccharide as the evaluation index, single factor and response surface methods are used to optimize the extraction process of polysaccharide. Furthermore, the polysaccharide is characterized in terms of the antioxidant activity, monosaccharide composition, and inhibitory activities on pancreatic lipase and α-amylase.Results The extraction process of polysaccharide is optimized as follows: extraction power of 200 W, ionic liquid volume of 1.80 mL, ultrasonic time of 32 min, solid-liquid ratio of 1:36, and ultrasonic temperature of 37 ℃, under which the extraction rate of polysaccharide is (32.20±0.68) mg/g. HPLC shows that the monosaccharides of the purified polysaccharide include mannose, ribose, rhamnose, glucuronic acid, galacturonic acid, glucose, galactose, xylose, and arabinose, with the ratio of 1.26∶6.37∶4.29∶0.86∶0.72∶22.35∶0.21∶2.46∶0.18. The scavenging rates against DPPH·, ·OH, ABTS⁺·, and O2-· and the inhibition rates on pancreatic lipase and α-amylase of polysaccharide increase with the increase in mass concentration. When the mass concentration of polysaccharide is 5.0 mg/mL, the scavenging rates against DPPH·, ·OH, ABTS⁺·, and O2-· are 78.60%, 67.70%, 79.85%, and 69.67%, respectively. The IC₅₀ values show that the scavenging abilities of the polysaccharide against free radicals follow the trend of DPPH·>ABTS⁺·>·OH>O2-·. The polysaccharide at the mass concentration of 10 mg/mL shows the inhibition rates of 67.2% and 58.3% on pancreatic lipase and α-amylase, respectively.Conclusion The ultrasonic-assisted ionic liquid method for extracting polysaccharide from M. lasiocarp has the advantages of high extraction yield and good in vitro activity. This method demonstrates good application prospects and great potential in the extraction of active substances from natural products.

Abstract:Aquatic products are an essential source of nutrition for humans, and their safety has attracted much attention due to the contaminations with pathogenic bacteria. Pathogenic bacteria such as Vibrio parahaemolyticus, Salmonella spp., Listeria monocytogenes, Escherichia coli, Staphylococcus aureus, and Shigella spp. could easily invade aquatic products through water contamination or cross-contamination during processing, causing foodborne diseases and economic losses. This article reviews the contamination routes and hazards of the major pathogenic bacteria in aquatic products, systematically summarizes the properties and application status of both conventional detection techniques (including selective medium method and plate counting method) and novel detection techniques, such as loop-mediated isothermal amplification and recombinase polymerase amplification.

Abstract:A reasonable dietary intervention is an effective way to alleviate exercise-induced fatigue. Kidney beans, due to their high protein content and abundant bioactive components, show great potential in the field of exercise recovery. This review summarized the nutritional components and major bioactive components of kidney beans, analyzed the physiological changes occurring during human physical exercise, and elaborated on the effects of kidney beans on these exercise-induced physiological changes, as well as their beneficial role in alleviating exercise-induced fatigue. Furthermore, the review provided an outlook on the future applications and research directions of kidney beans in the field of sports nutrition.

Abstract:As the wine industry evolves and consumer demand for quality perception intensifies, the sensory evaluation methods heavily reliant on human experience are increasingly limited by subjectivity and lack of standardization. In this context, evaluation frameworks integrating multimodal sensory data fusion and artificial intelligence (AI) modeling have emerged as a promising frontier in wine flavor assessment. This review provides a comprehensive overview of major sensory data acquisition techniques, including electronic nose, electronic tongue, near-infrared spectroscopy, image analysis, and chromatography-mass spectrometry. It further examines the application characteristics of early, middle, and late fusion strategies in flavor modeling, and evaluates the strengths of AI algorithms in wine flavor recognition and quality prediction. Despite these advancements, key challenges remain, such as difficult integration of heterogeneous data, limited model generalizability, and the absence of standardized sensory lexicons. Finally, the review outlines future directions including preference-driven intelligent evaluation, standardized flavor map development, and real-time detection platforms.

Abstract:Heterocyclic amines (HCAs) are harmful compounds generated during the thermal processing of food, possessing mutagenic and carcinogenic properties that increase the risk of multiple cancers in humans. Therefore, effectively inhibiting the formation of HCAs has long been a research focus in the field of food science. Focusing on research achievements from the past five years, this review systematically analyzes the effects of polyphenolic compounds, polyphenol-rich plant extracts, and spices on the formation of HCAs, as well as the regulatory mechanisms involved. Furthermore, the future development directions of polyphenolic compounds in the mitigation of HCAs are discussed.

Abstract:Objective To investigate whether the visual cue of packaging size affects consumers' perception of product flavor and purchase intention, as well as the product's attractiveness to consumers.Methods An independent sample t-test with two-way analysis of variance (ANOVA) is used to verify the significant interaction between packaging size and food type.Results Small packaging food products are significantly better than large packaging food products in taste perception intensity, attractiveness, and purchase intention. In addition, there is a significant interaction between packaging size and food type.Conclusion Packaging size is a visual variable that can significantly influence consumers' psychological expectations. Small package can significantly enhance consumers' perception intensity of food flavor, especially more significant in foods with stimulating flavors. Additionally, small package food is also more attractive and obtains higher purchase intention scores. This study emphasizes the critical role of packaging size in the formation of consumers' psychological expectations, while extending the application of cross-modal correspondence theory to the field of packaging design.

Abstract:Food packaging layout design, as the core element of visual communication, directly affects consumers' purchasing decisions. Based on the works receiving international design awards on food packaging, such as Pentawards, Dieline Award, Red Dot, and iF, from 2020 to 2025, the trend of food packaging layout design mainly included the following aspects: layout structure from stable grid to dynamic balance, visual hierarchy emphasizing information denoising, font application emphasizing functionality and culture, and color strategy combining naturalism and digitization. By deeply analyzing the driving forces behind the aforementioned trends and extracting their design implications, a design methodology that combined theoretical support and empirical evidence was constructed, ultimately providing clear and effective practical guidance for designers and brand owners in making innovative decisions.